Chicken Rollatini stuffed with zucchini, mushrooms, and mozzarella

9 Sep

I’m always on the prowl for a quick, healthy meal that’s tasty. I came across this winner on a friend’s Pinterest board.

If you don’t know about, you need to. I recently joined and have been obsessed ever since. According to their Website: Pinterest is a virtual pinboard a place to share all the great things you find on the web.

Think of it as visual bookmarking. I use it to create and organize collections of my favorite recipes. You can request an invite from Pinterest or if you know someone already on it, they can send you an invite directly. (I’ll share as many invites as I can!)

Back to the healthy deliciousness of these rollatini…

I halved the original recipe as I was cooking for two. One rollatini might be enough if you have a hearty side(s), otherwise two will satisfy with a light side.

The dish was very easy to put together and surprisingly flavorful. When I first looked at the ingredients, I was a bit skeptical, wondering if this healthy preparation would turn out bland or dry.

To my pleasant surprise, it was the complete opposite. The chicken was tender and juicy, and the cheesy-veggie filling was … well… cheesy goodness. And I was quite happy with my addition of mushrooms and basil. No need for sauce here.

My favorite part was the crunchy parmesan-breadcrumb crust… actually the part leftover in the pan:)  Anyone else love those crunchies???

Mike and I both gave it two-thumbs up. This dish will definitely enjoy regular rotation in the weeknight line-up.

Chicken Rollatini Stuffed with Zucchini, Mushrooms and Mozzarella

Adapted from

Makes 4 (Serves 2-3)

Lofty Bites’ Notes: When rolling the chicken, some filling will inevitably fall out. No worries – just push it back in. No toothpicks needed! If you prefer, you could bread the outside of the chicken first, add the filling, and then roll.

Click here for nutritional information. (Note: due to my variations, the info will be slightly different for my recipe.)


  • 1½ tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • ¾ cup (½ medium) zucchini, shredded
  • 4 whole baby portobello mushrooms, washed and dried, diced
  • Salt and pepper, to taste
  • ¼ cup + 2 tablespoons grated parmesan cheese, divided
  • ¼ cup part skim shredded mozzarella
  • Handful of fresh basil, chopped
  • 4 thin chicken cutlets (3 ounces each), washed and dried
  • Juice of ½ lemon
  • ¼ cup Italian seasoned breadcrumbs


Preheat oven to 450°F. Spray a baking dish with nonfat cooking spray.

In a large skillet, add olive oil over medium heat. Sauté garlic about 1 minute, or until golden.

Add zucchini, mushrooms, and salt and pepper. Sauté about 3-4 minutes, stirring occasionally. Add parmesan cheese and allow to melt. Remove from heat. When cooled, add mozzarella cheese and basil. Combine mixture.

On a working surface, lay chicken cutlets out and season with salt and pepper. Spread about 2-3 tablespoons of the zucchini-cheese mixture on each cutlet (eyeball it… I like to overfill mine). Press the mixture down. Loosely roll each cutlet, from big end to skinny end, and keep seam side down.

In a bowl, combine remaining ½ tablespoon olive oil, lemon juice, and salt and pepper. In another bowl, combine breadcrumbs and remaining 2 tablespoons parmesan cheese.

Dip each cutlet in the lemon-oil mixture and then in the breadcrumb-cheese mixture. Push in any displaced filling. Place rolled cutlets seam side down in prepared baking dish. Lightly spray the rolled cutlets with nonfat cooking spray.

Bake for 25-30 minutes (I baked for 25 mins.). Serve immediately.

Click here for the corn and zucchini orzo salad also pictured in this post.

Question: What is your go-to healthy weeknight recipe?

6 Responses to “Chicken Rollatini stuffed with zucchini, mushrooms, and mozzarella”

  1. Sarah Conway September 9, 2011 at 1:08 PM #

    omg im in heaven… will cook this with Ed next weekend!!! Thanks Leah!

    • loftybites September 9, 2011 at 1:13 PM #

      That’s awesome you get to see him again so soon!!! You’ll enjoy this recipe:)

  2. Katie Lubenow September 12, 2011 at 9:42 PM #

    Hi Leah! Thanks you for sharing this recipe! I made it for my boyfriend last night and he’s still raving. We are in a dinner club that rotates houses twice a month…after one just one bite, he declared that it was dinner club-worthy. Now that is quite a compliment because we are always trying to one-up each other and make a delicious (yet easy) meal that will impress. I will definitely be making this again. Thanks!

    • loftybites September 13, 2011 at 11:25 AM #

      Woo hoo! I’m glad to hear it’s “dinner club-worthy”! I need to get one of those started out here… sounds fun! Hopefully I can share more recipes that will give you an edge on the others😉 hehehe I’d love to see some of your favorite recipes from your club, whenever you get a chance.

  3. Melissa October 14, 2011 at 8:52 PM #

    I made this tonight, and it was amazing!


  1. Zucchini, Banana, and Flaxseed Muffins « Lofty Bites - September 15, 2011

    […] Zucchini rolled in chicken, zucchini in a salad, zucchini in a frittata … and now zucchini in muffins. Apparently I can’t get enough of the long green summer squash. […]

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